Gluten Free Flourless Peanut Butter Cake
This dense, fudgy cake is proof that skipping flour doesn't mean skipping satisfaction. Creamy peanut butter does all the heavy lifting here — binding the batter, adding richness, and creating that gorgeous crackled top as it bakes. The whole thing comes together with just a handful of pantry staples: eggs, sugar, vanilla, baking soda, and a pinch of salt, with optional chocolate chips if you want to push it over the top. There's no specialty flour blend to hunt down, no xanthan gum, no complicated swaps — just a naturally flourless bake that happens to be exactly what it needs to be. It slices into 10 generous portions and firms up beautifully as it cools, so patience pays off here. Whether you're baking for someone with dietary restrictions or just craving something deeply peanut-buttery, this cake delivers every single time.
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Learn more →Ingredients
10 servings
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp fine salt
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
- 2
In a large mixing bowl, beat the peanut butter and granulated sugar together with a hand mixer or stand mixer on medium speed until well combined and slightly lightened, about 2 minutes.
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